Belle Saison Dry Yeast

[Rowy]

So after reading your previous description of peppery and pear and now this above, would you say it leans more towards the French Saison strain? Possibly a dry version of this?



I dunno, PF. I have used the 3711 on a cube of APA and it was sensational.

Just wondering- has anyone tried this yeast yet in a controlled ferment in a fridge below 30'?

I am just cold crashing one now. It was under my inside staircase which gives a constant 22. I will let you all know how it goes.

 

[jyo]

Cheers, mate.

 

[winkle]

I am just cold crashing one now. It was under my inside staircase which gives a constant 22. I will let you all know how it goes.

Way to go Rowy.

 

[RobB]

So after reading your previous description of peppery and pear and now this above, would you say it leans more towards the French Saison strain? Possibly a dry version of this?

Closer to the French than to the Dupont, but I couldn't say whether it's a dry version or something altogether new to the market. I'm not great at putting names to flavours, so I have just listed the obvious ones in pear and pepper. There is a bit more going on in there. I'm always the one eavesdropping on other tasters, thinking "oh yeah, lemongrass, now I'm getting it....."

 

[super_simian]

I am definitely noticing a tart lemon note, lemongrass wouldn't be far off. And that's in 4 fermentations from 2 packs in different fermenters, so I'm 99% sure it's not an infection. Anyone else notice how funny the flocc'd yeast cake looks? Like beige gravel...

 

[DeGarre]

5 days and down to 1012 from 1050. Steady but not the most aggressive airlock activity, still in every 7 seconds. Fermenting at 22 degC ie very cool.

8 days now and has been at 1010 for 3 days. Brix is going down ever so slightly in refractometer but not enough to move gravity. I have shook the FV twice now. Perhaps it's having a break and then dives again...

 

[dr K]

Belle Saisson first [rider I am involved with http://www.mashematics.net and have been since 2009].
A friend of mine who is a literally "champion" brewer did a batch of standard style with this that he bought along to the March 2013 Canberra Brewers meeting (open of course for comments from those who tasted it who may read this)
My thoughts: I knew it was massively attenuated before I tasted it (I had been told) but it did not taste that way (of course the mash regime I was not told apart from a 5% (?) sucrose addition). The esters were subtle but enjoyable, to my mind a grind of pepper and a touch of old but not rotting orange (subtle). A very drinkable beer in which the yeast played a minor but significant role,
I also brewed using this yeast ..without going step by step it was (is) a 6,8% black death fermented at 18C for a few days then let run up to 24C, no sucrose. Again the attenuation was high but the beer belies, oh I mashed at 63 btw. Some pick an anise or liquorice aroma, I get a pepper/nigella nose, the big malts may cause some confusion.
Conclusion: [Well not really its only two trials]..this yeast is highly attenuative but somehow does not chew the body out, it produces subtle esters in the lower temperature range.
Comments?

K

 

[DeGarre]

Took a break at 1.010 for 3 days, now has clearly dropped to 1.009 and "officially" a saison now. I'll keep shaking the fv a bit still.

 

[RobB]

..... massively attenuated ........... but it did not taste that way........The esters were subtle but enjoyable........a grind of pepper........A very drinkable beer in which the yeast played a minor but significant role.

Very much in line with my impressions.

Conclusion:
[Well not really its only two trials]..this yeast is highly attenuative but somehow does not chew the body out, it produces subtle esters in the lower temperature range.
Comments?

K

Having fermented at over thirty degrees, I can also add that the esters remain subtle at higher temps.

 

[DeGarre]

Finally finished and bottled at 1008/9 and one week in the bottle:

Very delicate vs T58, balanced, spicy, peppery, but in a very sophisticated way, none of that WLP565/6 Dupont heavy hitting. Belgian for sure.

 

[peter.brandon]

so what is the consensus with temperature for this yeast?

Start at 18 for 2 days then ramp up 1 degree each day until FG is stabilised under 1.010?

I am planning the following after drinking Brooklyn Brewery Sorachi Ace Saison

OG: 1.067
IBU: 33

5.0kg Pils
0.5kg Munich
0.5kg Vienna
0.5kg Wheat
0.5kg Cane sugar

Calypso 12%
14g @ 60min
20g @ 20min
20g @ 1min
30g @ dry

Cheers!

 

[peter.brandon]

poke

 

[Barry]

I usually start in the low twenties and let it go up to the high twenties. Might need some added heat this time of the year.

 

[Ross]

I've brewed with this commercially at 19C & in the high twenties (same beer). My preference is keeping it at 19c. The higher temps did not produce anymore good character, just a few fusels that i didn't like.

 

[peter.brandon]

Thanks Barry & Ross.

Might try keeping it at 19 degrees this time.

 

[Bats]

This yeast ferments like crazy!

I pitched a rehydrated packet at about 19 degrees and slowly brought it up a degree a day to 25. It was down to 1.004 after 5 days (maybe even sooner, but I took a hydro reading at day 5).

My question is:

If this ferments so quick and down to 1.004 already, can I transfer to a keg only a week after pitching? I usually wait for at least the 2 week mark. Anyone see any downsides to kegging sooner?

By the way, I dont transfer to secondary. I just cold crash and keg.

 

[Lord Raja Goomba I]

I've brewed with this commercially at 19C & in the high twenties (same beer). My preference is keeping it at 19c. The higher temps did not produce anymore good character, just a few fusels that i didn't like.

Excellent, should be awesome for use in a Tassie hot water cupboard.

 

[Bats]

This yeast ferments like crazy!

I pitched a rehydrated packet at about 19 degrees and slowly brought it up a degree a day to 25. It was down to 1.004 after 5 days (maybe even sooner, but I took a hydro reading at day 5).

My question is:

If this ferments so quick and down to 1.004 already, can I transfer to a keg only a week after pitching? I usually wait for at least the 2 week mark. Anyone see any downsides to kegging sooner?

By the way, I dont transfer to secondary. I just cold crash and keg.

?

 

[tiprya]

If it's done, it's fine to keg. I'd be giving it 2-3 days at FG to clean up after itself though before kegging.

 

[Bats]

Anyone else had good attenuation with this yeast?

I left it a few days to clean up after itself and it is now down to 1.002.

I had to cold crash just in case it kept going.

 

[Barry]

It has finished at 1.002 or just slightly less both times that I have used this yeast.

 

[timmi9191]

Yep. Very high . 90% from memory.

 

[Blitzer]

Quick question in regards to this yeast, I see a lot of mention of pear & peppery. Does it give off any farmhouse characteristics? Or is this not normally attributed to yeast for a saison?

 

[mwd]

What are farmhouse characteristics? Damn is a good attenuator though down to 1.004 with the Coopers Saison Kit and still bubbling along very slowly. Did not notice anything specific tastewise from hydrometer samples. Very slight winey taste with a hint of tartness but that could be from the Wheat can.
I have never tasted a commercial Siason so nothing to compare with.

1x Coopers Pale Ale
1x Coopers Wheat
500g BE2
500g Rice syrup (maltose )
25g Saaz
Belle Saison Yeast @22C gradually up to 29C

 

[DJ_L3ThAL]

Tartness is a descriptor of a typical Saison http://www.bjcp.org/2008styles/style16.php#1c

 

[jyo]

Currently making my way through a batch keg fermented with this. It was actually a weizen grainbill with 60/40 pils to wheat and a touch of melanoidin with two addition of Riwaka.

I am really liking this so far. Chewed through the wort in about a week, from 1048 down to 1004. It still has a good mouthfeel for a beer that has attenuated so well.

I had planned to do this as a controlled ferment at 22', but fridge space did not allow it, so I had it in a cupboard in the garage a few weeks ago when the temps in Perth weren't so high. The hottest it got was about 26' (measured wort temp on the hottest day in mid ferment, not very scientific...)

I love it. Going to throw the slurry at a stout this week.